Remove apples from heat and let stand until they reach room temperature

Use about 1 or 2 teaspoons of coconut flour to dust the dates to keep them from sticking together in the batter. If you're using raisins instead, you can skip this step

Combine all the dry cake ingredients in a medium bowl

Combine all wet cake ingredients, plus the vanilla, in another bowl

Now mix the wet ingredients into the dry ingredients

Next gently fold into the apples and dates into the cake batter

Pour into greased bundt pan and smooth the top

Bake at 375-degrees for 20-25 mins., or until a toothpick comes out clean

Remove cake from oven and allow to cool completely in the pan

While the cake is cooling, make the glaze...

Combine all glaze ingredients in a food processor or use a magic bullet

Add an extra teaspoon of shortening if you want a thicker glaze. (Just be aware if you place the glazed cake in the fridge, the glaze will harden into a stiffer frosting)

Using a spoon, drizzle glaze on to the cake

If you're making for an event, you can prepare the cake and glaze separately beforehand. Store your glaze in the fridge, but remember to remove it about an hour before serving to let it 'melt' a little and then you can easily pour the glaze on to the cake

Note: You might want to make a little extra glaze. I found everyone likes a little extra dollop on their plate next to their cake!

Hi, I made this recipe this morning, but I made it into 12 muffins instead of a bundt cake (I don`t have a bundt cake pan!) I baked them at 350 for 25 mins. They are AWESOME!!!! No glaze needed! Thank you so much for the recipe 🙂

Had to also comment on this one–it was one of the first dessert Paleo recipes I attempted. I used a standard Bundt pan, and it came out fine (just a little short!). It is a bit of effort but OMG is it ever worth it! So incredibly moist!